Edgar Motta’s Pink Bourbon lots flourish at his farm’s 1,500 to 1,600 meters above sea level, where they produce higher cup scores and are more disease resistant. The higher quality coffee Edgar is now producing enables him to preserve the forested land on his farm by maximizing value on the existing land where he’s planted coffee.
Edgar Motta inherited his coffee farm and began cultivating the Caturra and Castillo variety plants already on the land. His farm is called Buenavista, after the beautiful scenic views he sees while working on the farm. Edgar partnered with Inconexus to help preserve the beautiful environment on and around his farm. With Inconexus’ support, Edgar planted Pink Bourbon trees, a move he still considers one of the best decisions he’s ever made for his farm. His Pink Bourbon lots flourish at his farm’s 1,500 to 1,600 meters above sea level and produce higher cup scores and are more disease resistant. The higher quality coffee Edgar is now producing enables him to preserve the forested land on his farm by maximizing value on the existing land where he’s planted coffee.
To reduce his environmental footprint and enhance overall harvest uniformity, Edgar produces entirely Natural processed lots. Inconexus has helped Edgar standardize his processing. During the harvest Edgar hires laborers to help him pick ripe, red cherry. Once harvested, cherry is laid in thin layers on raised drying beds. Cherry is raked frequently to ensure even drying. It takes approximately 30 days for cherry to dry. As part of his holistic renovation and improvement plans, Edgar has created meals plans for workers on the farm and provided more dignified working conditions.
Pink Bourbon, a hybrid of Yellow and Red Bourbon varieties, was first discovered and grown in Colombia. Taste-wise, Pink Bourbon has all the advantages of its Bourbon parents. The highlights of the typical Pink Bourbon profile is the strong floral notes and pleasant acidity frequently found in East African coffees. And there’s more than color and altitude on its side. Chemical breakdowns have found that Pink Bourbon has higher glucose content. This additional glucose—a type a sugar—means not only a sweeter cup, but also a silkier body and more luscious mouthfeel. Some farmers also report that Pink Bourbon has more disease resistance than is Red and Yellow parents.